15m active cooking • 24h 15m total | Makes 8 oz
Ingredients:
- 1/3 cup mustard seeds, half yellow and half brown
- 1/3 cup apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp water
- 1/2 tbsp honey
- 1 tsp turmeric
- Pinch Himalayan or sea salt
Directions:
- Combine mustard seeds and vinegar in a bowl. Cover with a towel, and let sit at room temperature until all vinegar is absorbed. This usually takes 1 day or so.
- Once no liquid remains and seeds are enlarged, transfer seeds to food processor. Add remaining ingredients, and grind on high speed until seeds begin to crack. I like it when it is blended so that many of the seeds have broken, and there is a nice yellow and brown speckled color to it.
- Transfer to 8 oz mason jar, and store in refrigerator. I usually wait a couple days before consuming to let the flavors settle.
amandascuisine 